Baked Chicken Thighs

Ingredients

• 15 ml (1 tablespoon)Italian seasoning (or dried oregano)
• 10 ml (2 teaspoons)brown sugar
• 10 ml (2 teaspoons)paprika
• 10 ml (2 teaspoons)garlic powder
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon) coarse kosher salt (or 2.5 ml (½ teaspoon) table salt)coarse kosher salt
• 2.5 ml (½ teaspoon)black pepper
• 1.36 kg (3 pounds; 8 bone-in thighs)skin-on, bone-in chicken thighs
• 30 ml (2 tablespoons)olive oil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Set out a 33 x 23 cm (13 x 9-inch) baking dish or a similar-sized dish, or line a rimmed baking sheet with foil or baking parchment.

2. 2

   Mix the seasoning

   Whisk the seasonings together in a small bowl until evenly combined.

3. 3

   Dry the chicken

   Pat the chicken thighs dry with kitchen paper, then place them in the baking dish.

4. 4

   Season the thighs

   Rub the olive oil over both sides of the chicken. Sprinkle on the seasoning and rub it over both sides, working some beneath the skin as well as over it if possible. Arrange the thighs skin-side up in the dish.

5. 5

   Bake until cooked

   Bake uncovered in the preheated oven without moving or turning the chicken. Cook until the thickest part of a thigh, without touching the bone, reaches at least 74°C (165°F); this takes about 30–40 minutes, depending on the size of the thighs.

6. 6

   Crisp the skin

   For extra-crispy skin, broil the chicken for a few minutes if desired. Use a broiler-safe dish or pan, and do not put baking parchment under the broiler.

What are baked chicken thighs?

Chicken thighs are a dark-meat cut that stays tender when roasted, while the skin can turn crisp in a hot oven. This American-style version uses a quick dry seasoning blend rather than a sauce.

The combination of herbs, paprika, garlic and onion gives the chicken savoury flavour, with a little brown sugar to round out the seasoning. Roasting the thighs skin-side up keeps the skin exposed to the oven’s heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 24g protein, 2g carbs, 28g fat.

The chicken and olive oil provide most of the protein and fat, while the small amount of brown sugar contributes most of the carbohydrates. Pair a thigh with a generous serving of vegetables, and add a measured portion of potatoes or rice if you want a more filling plate.

The seasoning blend

Herbs and spices: Italian seasoning, paprika, garlic powder and onion powder make an easy pantry rub. Dried oregano can stand in for the Italian seasoning.

Salt and sugar: Coarse kosher salt is used in the stated quantity; if using table salt, use the smaller alternative amount listed. Brown sugar adds a subtle sweetness and helps balance the savoury spices.

Dry skin and even coating

Dry the surface: Patting the thighs dry before adding oil helps avoid leaving excess moisture on the skin.

Under the skin: Rub some seasoning beneath the skin as well as over the outside, taking care not to tear it. This puts flavour close to the meat while leaving the skin ready to brown.

Bake by temperature

Oven time: The recipe gives about 30–40 minutes at 200°C (400°F), with the exact time depending on thigh size. Leave the chicken uncovered and undisturbed while it bakes.

Doneness: Check the thickest part of a thigh without touching the bone. The recipe’s target is at least 74°C (165°F); a thermometer gives a more reliable check than timing alone.

Getting crisp skin

Position: Arrange the thighs skin-side up and avoid turning them during baking so the skin remains exposed to the heat.

Optional broiling: If the chicken is cooked but you want more colour or crispness, broil it for a few minutes. Keep an eye on it and use a broiler-safe pan; baking parchment must not go under the broiler.

What to serve alongside

A simple green vegetable, such as steamed broccoli or green beans, makes an easy accompaniment. You can also serve the chicken with potatoes or rice to make the meal more substantial.

If you are serving the pan juices, spoon them over the chicken or a side dish just before eating.

Recipe notes & tips

• Use the table-salt quantity in the ingredient list if you do not have coarse kosher salt.
• Rub the seasoning beneath the skin as well as over the outside for more even flavour.
• Arrange the thighs skin-side up with space around them in the dish.
• Start checking the internal temperature towards the earlier end of the 30–40 minute range.
• Use a broiler-safe pan if you choose to crisp the skin under the broiler.

Variations

• Oregano swap: Use dried oregano in place of the Italian seasoning.
• Boneless thighs: Use boneless thighs and begin checking for doneness earlier, as they may cook faster.
• More paprika: Increase the paprika slightly for a more pronounced paprika flavour.
• Herb change: Replace the Italian seasoning with another dried herb blend you enjoy.
• Crispier finish: Broil the cooked thighs for a few minutes, watching closely.

Common mistakes to avoid

• Wet skin: Pat the thighs dry before oiling so excess surface moisture does not interfere with browning.
• Seasoning only the surface: Work some of the rub beneath the skin as well as over it.
• Turning the thighs: Leave them skin-side up and undisturbed during baking.
• Guessing doneness: Check the thickest part without touching the bone and confirm it reaches 74°C (165°F).
• Parchment under the broiler: Remove the chicken from any parchment-lined tray and use a broiler-safe pan for the optional finish.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout; an oven can help keep the skin from softening as much as it would in a microwave.

Frequently asked questions